The data analysis, which was presented at the American Society for Nutrition’s annual meeting (and has not yet been published in a medical journal), is one of the largest genetic association studies for taste preferences ever conducted.
“These findings help explain why eating habits aren’t simply a matter of willpower,” says Sandra Zhang, RD, a nutritionist at the Frances Stern Nutrition Center at Tufts Medical Center in Boston, who was not involved in the study. “Genetics may influence how strongly we enjoy certain tastes, which can affect food choices over time.”
The Study Analyzed Data From Half a Million People
Researchers analyzed data from nearly 500,000 people who participated in the UK Biobank, a large-scale biomedical database. The scientists specifically looked at data from a questionnaire on food preferences, and compared that with genetic data. When combined, the information created a score that captured a person’s genetic predisposition to prefer certain tastes.
From there, the researchers looked at whether people who had a higher genetic predisposition to certain tastes actually ate more foods in that category — for example, whether people who had a genetic preference for sweets ate more desserts and sugary drinks, or whether those with a genetic preference for fatty tastes ate more high-fat foods. (These were dubbed “hyperpalatable foods.”) The researchers then stacked that information against diagnoses of obesity and type 2 diabetes.
The preliminary results found that people who have a higher genetic predisposition to sweet foods eat about 7 grams (g) more of these foods on average a day. (While that’s not a large amount, the researchers noted that it can add up over time.)
Participants with higher genetic scores for sweet and fat taste preferences were more likely to have a higher body weight and a slightly higher risk of type 2 diabetes.
The findings underscore a “previously unrecognized role of taste preference genetics in hyperpalatable food intake” and the potential for personalized dietary treatments for people with metabolic conditions like type 2 diabetes and obesity, the researchers wrote in the conclusion.
The Findings Highlight Another Way Genes Can Influence Disease Risk
The study didn’t conclude that people with certain genetic variants were destined to develop type 2 diabetes or obesity, but the findings suggest that genes may steer people toward eating habits that raise their risk.
“Genetics can influence taste receptors, reward pathways, appetite regulation, and how satisfying certain foods feel,” says Scott Keatley, RD, a dietitian-nutritionist and a co-owner of Keatley Medical Nutrition Therapy in New York City. “Epigenetics, which refers to changes in how genes are turned on or off without changing the DNA sequence itself, may also shape these preferences through factors such as early nutrition, stress, sleep, and long-term eating habits.” Together, these reinforce that food choices are influenced by biology along with a person’s environment, he says.
Sweet and fatty foods tend to be appealing in general, which can make them easy to overeat, Zhang says. “These foods also are higher in calories and lower in nutrition quality,” she says. “Over time, regularly eating more calories than the body needs can contribute to weight gain, and excess body weight is a major risk factor for type 2 diabetes.”
Many food companies try to make their products hyperpalatable, making it even harder for people predisposed to like certain tastes to resist, says Mir Ali, MD, the medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center in Fountain Valley, California, who also was not involved in the new research.
There’s No Easy Way to Know if You Have These Genes
It can be difficult to parse out if your preference for certain foods has a genetic basis. “Genetic testing is not easy, and it’s not usually covered by insurance unless there’s a specific reason for it,” Dr. Ali says.
But he also notes that most people enjoy sweet and fatty foods, simply because they taste good. “It’s hard to say where the line is crossed to suggest that someone has a genetic predisposition to overindulge in sweets and fatty foods,” he says.
While a preference for sweet or fatty foods can run in families, Zhang says your overall desire for these foods is complex and hinges on more than genetics. “Many people have a sweet tooth or prefer rich, high-fat foods, but that doesn’t necessarily mean they carry a specific genetic variant,” she says. “Genetics is only one piece of the puzzle — environment, culture, habits, and food availability also shape our preferences.”
Keatley agrees. “From a practical standpoint, understanding your eating patterns and responding to them is far more valuable than trying to infer your genetic profile,” he says.
It’s Possible to Overcome Genetic Preferences, According to Experts
Just because you have a genetic variant that inclines you to like sweet or fatty foods doesn’t mean you’ll develop type 2 diabetes or obesity. “All hope is not lost,” Ali says. “Even when you’re genetically predisposed to like a certain type of food, you can change your behaviors to change your health outcomes.”
Zhang suggests making gradual changes, like reducing portion sizes or frequency of eating certain food. “Choose smaller treats, share with others, or pair sweets with higher-protein or higher-fiber foods to promote satiety,” she says. “Many people find that their taste preferences adapt over time, and intensely sweet or rich foods become less appealing when they’re eaten less often.”
If the food noise around sweet or fatty foods is interfering with your ability to follow a healthy lifestyle, Ali suggests talking to a healthcare provider. “Start with blood work to see if you have any endocrine disorders,” he says. If those aren’t the issue, your healthcare provider may suggest a GLP-1 medication like semaglutide or tirzepatide. “Those can help to suppress appetite and quiet food noise,” Ali says.
Overall, experts stress that people have options when it comes to changing dietary habits and health. “Having a genetic predisposition is not the same as having a predetermined outcome,” Keatley says. “Even when genetics play a role, lifestyle remains the strongest tool for changing long-term health risk.”
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